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Vegetarian, Italy

Orecchiette with tomato and ricotta

Orecchiette with tomato and ricotta is an Italian pasta dish for 4 people, ready in 30 minutes, very easy to make, for €1.90 per person. The key is loosening the ricotta with a spoonful of pasta water so it turns creamy before you spoon it over the hot pasta.

Orecchiette from Puglia, a basil tomato sauce, and fresh ricotta melting right on top, it's a soft, gentle dish.

Orecchiette with tomato and ricotta
Total time
30 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Orecchiette, those little ear shaped pasta from Puglia, cup the tomato sauce in their hollow center with every bite. Fresh ricotta, spooned on at the end, melts gently and softens the tomato's acidity. Fresh basil adds a green lift that wakes up the dish without ever taking over.

This is a weeknight dinner for when you want something simple without giving up on flavor. Kids tend to love the shape of the small pasta and the softness of the melting ricotta. You can also serve it to guests, it always impresses for something so quick to put together.

The ingredients

4 people

Pantry

  • Orecchietteoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 500 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Fresh basil 1 sprigs

Dairy

  • Ricotta 200 g
  • Grated Parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Heat the oil with the chopped garlic, then add the tomatoes, salt, and pepper. 15 min

    Let it simmer gently uncovered so the sauce thickens.

  2. Cook the orecchiette in salted boiling water, saving a cup of the pasta water. 12 min

    Orecchiette are thick, so taste one to check doneness.

  3. Add the pasta to the sauce with the torn basil and a little pasta water.

    The little pasta cups fill up with sauce.

  4. Loosen the ricotta with a spoonful of pasta water.

    It should have the texture of a thick cream.

  5. Spoon a dollop of ricotta onto each plate and scatter with Parmesan.

    A touch of black pepper on top balances the ricotta's sweetness.

Our tips to get it right

  • Pick ricotta that's very fresh, ideally sold loose from a basket, it melts better than packaged ricotta.
  • Always save a big cup of pasta water before draining, you'll use it for both the sauce and the ricotta.
  • If the tomato sauce looks too thin after simmering, let it cook a few more minutes uncovered before adding the pasta.

The variations

  • Swap the ricotta for burrata torn into pieces for an even creamier result.
  • Add small diced zucchini or grilled eggplant to the tomato sauce for a more vegetable forward version.
  • For a quicker, kid friendly version, blend the tomato sauce before mixing it with the pasta so it's smooth with no chunks.

What to serve it with

  • A lemony green salad
  • Crusty bread for soaking up sauce
  • Sparkling water with lemon

Storage

Store the pasta and sauce separately from the ricotta, in a sealed container in the fridge, for up to 2 days. Reheat gently in a pan with a splash of water, then add the fresh ricotta at the last minute. Freezing isn't recommended since the ricotta loses its texture once thawed.

Questions about this dish

Can you use a different pasta shape instead of orecchiette?

Yes, short pasta like fusilli or penne works well since it also holds onto the sauce. Orecchiette is ideal because its cupped shape traps the tomato sauce inside.

Can you make the tomato sauce ahead of time?

Yes, you can make the sauce a day ahead and store it in the fridge in a sealed container. Just reheat it gently before adding the freshly cooked pasta.

How do you keep the ricotta from being too firm on the plate?

Simply loosen it with a spoonful of pasta water before spooning it on. It then becomes a thick cream that blends easily into the warm dish.

Is this dish good for kids?

Yes, the mellow simmered tomato and melting ricotta are generally a hit with kids. You can also cut back slightly on the garlic if serving younger palates.

How long does it take to make orecchiette with tomato and ricotta?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in orecchiette with tomato and ricotta?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does orecchiette with tomato and ricotta cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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